If you're like me, you've got a stockpile of random nuts in differing containers that take up half of your pantry. Especially around the holidays. Every cookie, every recipe, everything you cook has a different sort of nut - and none of the recipes use up only and completely one entire bag of nuts. So, you end up with nutty chaos raining down on you from the pantry.
Well folks, here you have it. Finally, a way to use up all and any of those nuts that you may have hanging around. Not just that, but this also gives you a chance to clean up those seeds that have gathered in there as well!
When I first saw the idea for this Nordic Nut & Seed Bread, I was instantly intrigued. It sounded odd and yet completely amazing. A bread that's made of only nuts and seeds? No flour? No sugar? No baking soda/powder?!
Nope. Just nuts, seeds and eggs here.
The glorious thing about this Nordic Nut & Seed Bread is that you can substitute in any nut or seed of your choice to make this bread unique and different every time. I think that the next time I make it, I may swap in some pistachios and dried cranberries to give it a little more of a sweet and tangy bite.
Now, obviously... this isn't anything like the texture of traditional bread. I don't really know what I was expecting, but what you end up with is something similar to a very firmed up or dense 'fruitcake' like texture. It's unlike anything that I've ever had before.
Since I didn't add any dried fruit in this time, this bread turned out as a more savory version. Adding some guacamole, spreadable cheese, or other spread atop of it is ideal. If you do decide to add some dried fruit to yours, feel free to experiment with sweet toppings such as jams or jellies!
Nordic Nut & Seed Bread
Servings: 12 • Size: 1 Slice • Calories: 372 • Fat: 30 g • Saturated Fat: 4 g • Carb: 15 g • Fiber: 10 g • Protein: 16 g • Sugar: 1 g • Sodium: 45 mg
1 C. Almonds (I used some whole and some sliced.)
1 C. Sunflower Seeds
1 C. Pumpkin Seeds
1/2 C. Hazelnuts
1/2 C. Whole Flaxseeds
1/2 C. Sesame Seeds
1/2 C. Poppy Seeds
1/2 C. Chia Seeds
6 Whole Large Eggs
Preheat the oven to 350 degrees F. and lightly coat the inside of a loaf pan with non-stick cooking spray; set aside.
Place all of the nuts and seeds together in a large bowl.
Add the eggs and stir to combine.
Pour the mixture out into the prepared loaf pan and place it into the oven to bake for about an hour.
To test if the bread is done, carefully remove it from the oven and give it a tap. The bread should sound hollow when it is cooked.
Remove the pan from the oven once done and set aside to cool for a few minutes.
Turn the pan upside down onto a plate to remove the bread.
Slice accordingly and enjoy!
Keep in an airtight container on the counter for up to one week.
Nutritional Claims: High Fiber, Low Carb, Low Sodium, Sugar Conscious, Vegetarian, Pescatarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher